Organic cumin (cumin), ground N°935
|spicy, warm, strong, full-bodied
|Perfect for seasoning
|Cheese, meat, vegetables, potatoes, pasta, rice
|Oriental cuisine, Mexican cuisine, Indian cuisine
POWERFUL, WARM & FULL-BODIED
Cumin, also known as cumin, is one of the most valued spices in the Orient, whether in ground form or as whole seeds. It exudes the characteristic scent of oriental dishes. Below you will find interesting facts about cumin as well as some exciting recipe ideas.
Flavor and use
Cumin, also known as cumin, enriches exotic and spicy dishes and goes well with meat, fish, vegetables and legumes. You can use it in dips, egg dishes, sauces, marinades and soups. It enjoys an equally outstanding reputation in its homeland, which includes the southern and eastern Mediterranean, Greece, Turkey, the Balkans, the Middle East, India and Mexico.
It may seem unusual in Western Europe, but Dutch and Belgian cheesemakers add cumin to some of their firm specialties. Our organic cumin is characterized by its spicy-sweet, fresh scent, slightly bitter-strong taste and subtle spiciness. It proves to be extremely versatile and appears convincing in combination with other spices and in sophisticated mixtures. It also goes well with a variety of other spices and fresh herbs. These include, for example, coriander, cardamom, roasted white sesame, cinnamon, turmeric, fenugreek, ginger, star anise, allspice, pepper as well as fresh parsley and coriander.
The best thing about it is that despite its strong and distinctive aroma, it allows other ingredients to develop their own flavor. This is how the famous oriental taste experiences are created. If you want to experiment yourself, it's not that difficult. All you need is a little sensitivity and you'll quickly get the hang of it. If you are unsure, you can start with a ready-made spice mix and customize it to your taste.
Tip: Surprise your guests next time you serve Mediterranean, Middle Eastern or Mexican cuisine. Instead of bread and butter, you can leave a bowl of high-quality olive oil at every place. Next to this olive oil you can place a second bowl with a mixture of our ground organic cumin, salt, toasted white sesame, pepper and finely chopped fresh parsley. Each guest can then dip warm strips of toasted bread first into the oil and then into the spice mixture. Your guests will be amazed! You can try out in advance the mixing ratio in which the spices harmonize best with each other. You can also offer a mild and a hot version (with chili flakes). By the way, small glass coasters for Turkish tea glasses are perfect as bowls.
Full-bodied cumin is wonderfully versatile. These dishes get their special taste with our organic ground cumin:
- Kısır – Turkish bulgur salad with mint, parsley and salça (air-dried, coarse pepper and tomato paste)
- Hummus – chickpea puree with tahini (sesame paste)
- Babaganush – paste made from fried eggplants with garlic and olive oil
- Chakalaka – African composition with onions, peppers, carrots, garlic, sea salt, chili, tomatoes, leeks
- Harissa – hot (North) African sauce made from fresh chilies, garlic and olive oil
- Indian curries – from fruity and mild to hellishly hot, for meat, fish and vegetables
- Garam Masala – the Indian classic mixture in the tandoori spice paste for oven-baked meat dishes
- Ras el Hanout - the spicy, warm mix with nutmeg and rose petals, galangal, clove, cardamom, allspice, turmeric, cinnamon, laurel and fennel
- Scrambled eggs – with tomatoes, garlic, chili, spring onions and fresh coriander
- Falafel – vegan, crispy fried balls made from pureed chickpeas
- Lentil soup – with a topping of yogurt and fried onions
- Oriental fried potato variations – with coriander, sesame, chili and fresh parsley
- Shakshuka – spicy-fruity tomato-pepper sauce with poached eggs
- Cauliflower pancakes - with lime yogurt sauce, a vegetarian dish from Ottolenghi colleague Sami Tamimi (or his mother)
- Mexican Moles – Mexican chicken with chili chocolate sauce
Origin and productionRimoco's organic ground cumin comes from India, one of the main growing regions due to its ideal climate. The oldest recorded seed finds come from Egypt and are said to be up to 4,000 years old. The ancient Egyptians, Sumerians, Greeks and Romans appreciated the unique flavors of cumin. This plant, with the botanical name Cuminum cyminum, belongs to the umbelliferous family. At the ends of the approximately 20 cm long, branched stems grow white or pink flower umbels, which produce the gray-green, sickle-shaped seeds that are similar in size and shape to our caraway. After harvesting, the carefully dried seeds are either packaged directly or ground to the desired degree of grinding. Cumin differs in taste and scent from its equally delicious namesakes: the "normal" caraway (Carum carvi) and the black cumin (Ranunculales).
In contrast to many other spices from the Orient, cumin is still relatively unknown to us. Things were probably different in the past: like cinnamon, cardamom, coriander, ginger, pepper and other spices, it was already known in our regions in the early Middle Ages. Since that time, it has been found in many traditional texts under names such as "Chumin", "Kümich" or "Pfefferkümmel". There are even more than 40 different names, some of which have been known since the eighth century.
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